VeganMoFo: Giada De Laurentiis e Tofu Cacciatore

O “V” Palavra continua sua celebração da VeganMoFo, o mês de deliciosa comida vegan, com o tema “Se TV celebridade Chefs Fui Vegan.” Enquanto Rachael Ray pode ser meu chefe celebridade favorita, Eu tenho que admitir que eu assistir mais episódios de Giada De Laurentiis’ mostra do que de qualquer outra pessoa na TV. It helps that Giada has cooking shows that run back-to-back in the morning, afternoon and evening on both Food Network and The Cooking Channel. But even though it sometimes seems like Giada has her own channel, I often choose to watch her shows over others that may be on.

If any cooking show host can serve as a model of how a show should be done, na minha opinião, Giada is that host. Her Emmy award-winning show, Everyday Italian, makes cooking authentic Italian fare seem easy and delicious. Italian-born Giada with her radiant smile and fluent pronunciation of Italian words (“spa-ghet-tee,” “zee-tee”) is one of the warmest cooking show hosts on TV. Her passion for food and cooking is obvious and infectious. Not only does watching her shows make me hungry and make me want to cook, the way Giada speaks to her viewers and explains how to make the dishes inspires me as to how I want to write up my recipes.
That might seem funny if you have ever seen footage of her first episodes. Giada comes from the famous film-making family (her grandfather is film producer Dino De Laurentiis) and she made it very clear early in her life that she did not want to be in front of a camera. She was much happier in the kitchen and at her grandfather’s restaurant. After culinary school in Paris, Giada worked in restaurants, as a caterer and then as a food stylist until Food Network approached her about doing a show. She was so uncomfortable in front of the camera that viewers wrote in complaining that Food Network had hired a model or actress to play a chef.

That was in 2003. A decade later, Giada has had many shows that air on Food Network and The Cooking Channel including Behind the Bash, Everyday Italian, Giada’s Weekend Getaways e Giada at Home. Giada at Home is my favorite of all her shows; in it she cooks with friends and family. Watching her cook with her Aunt Raffe is hysterical and it’s nice to see her beautiful daughter, Jade, as she grows up. The music is not imposing, the camera work is flawless and the scenery of the beach house in California where it’s filmed is gorgeous. Giada is also a co-host of Next Food Network Star and the author of 6 cookbooks.

Giada often makes vegetarian dishes (especially because her viewers keep requesting them) and her recipes are quite easy to veganize. This recipe is based on her Chicken Cacciatore which I made before I became vegan. Once I did, it was easy to swap out the chicken with tofu. It can also be made with tempeh or sliced Portobello mushrooms. If you are not concerned with eating gluten or processed foods, this dish can also be made with Gardein Chick’n Scallopini.
Ironicamente, a palavra cacciatore means “hunter” in Italian. Na culinária, alla cacciatora refers to a meal prepared “de estilo caçador.” Evil hunters would go out and murder innocent animals and make this dish with rustic cuts of vegetables. Bem, hunting sucks and hunters are cowards. A única caça envolvido em minha versão deste Cacciatore pode estar à procura de um lugar para se esconder um pouco dele antes de todo mundo come tudo para cima. Desfrutar!
Tofu Cacciatore

1 bloquear extra-tofu firme, pressionado e drenado

1/3 xícara de farinha de grão de bico

1 TSP. pimenta preta moída

Kosher or sea salt to taste

1 TSP. páprica

2 Colheres de sopa. azeite de oliva extra-virgem

1 cebola grande, chopped

2 pimentões, qualquer cor, chopped

2 talos de aipo, chopped

2 copos cogumelos, em fatias finas

1 abobrinha, chopped

6 dentes de alho, picado

1 folha fresca baía

1 TSP. orégano

1 TSP. alecrim seco, ou 2 springs fresh, leaves removed from stem and chopped

1 TSP. esmagados flocos de pimenta vermelha

½ xícara de vinho branco (opcional)

2 Colheres de sopa. alcaparras, drenado

28 oz. picado enlatados ou tomates inteiros

1 xícara de caldo de legumes baixo teor de sódio

1/4 xícara de manjericão ou salsinha, picadas grosseiramente

Cut the tofu into whatever shape you like. I cut the tofu into 8 thin slices and then cut those in half to end up with 16 praças finas. In a shallow plate mix the flour with salt, pepper and paprika. Coat the tofu pieces with the flour mixture.

Pré-aqueça o forno a 200 graus. In a deep skillet or large sauté pan, aqueça o óleo em fogo médio-alto. Add the tofu to the pan and cook until brown and crisp, sobre 4 minutos de cada lado. Transfer the tofu to an oven-safe plate and keep warm in the oven.

Se o recipiente for seca, you can add another tsp. de petróleo. Adicione a cebola e cozinhe até ficar macia e translúcida, sobre 3 atas. Then add the bell pepper and let cook for another 2 atas. Add the celery and cook another 2 atas. Add the mushrooms and cook until the mushrooms are browned, sobre 5 atas. Adicione a abobrinha e cozinhe por mais 2 atas. Uma vez que os legumes estejam macios, add the garlic and the spices to the pan. Esperamos até agora para adicioná-los para que não se queimar. Misturá-los em bem.

Se você estiver usando vinho, adicioná-lo para a panela e deixe cozinhar até que seja reduzida pela metade, sobre 3 atas. Se você não quiser usar vinho, omitir esta etapa.

Acrescente os tomates com seu suco. Se você estiver usando tomates inteiros, either cut them up with kitchen shears while they are still in the can (it’s neater that way) or carefully break them up in the pan with a potato masher. Add the broth and the capers. Leve o molho a ferver, em seguida, reduza o fogo e deixe ferver em fogo médio-baixo até engrossar um pouco, sobre 5-6 atas. Retire a folha de louro, ou se você gosta de mim, esquecer a folha de louro até que você ou alguém acha na sua alimentação. Se você encontrá-lo, removê-lo tranquilamente. Se alguém acha, dizer-lhes que ganhar o prêmio e levá-la para longe deles.

Remove the tofu from the oven and transfer to a serving platter or individual bowls. Spoon the cacciatore sauce and vegetables over the tofu. Decore com manjericão fresco ou salsa. Sirva sobre o arroz integral ou macarrão.

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

(Visitado 3,749 vezes, 1 visitas hoje)

, , , , ,

3 Responses to VeganMoFo: Giada De Laurentiis e Tofu Cacciatore

  1. Rhea Parsons Outubro 11, 2012 em 6:09 em #

    OMG! A friend told me about soy curls – how they are gluten-free and non-GMO – and they are sooooo addicting!!! I try to only have them once in awhile but when I do make them, I have to make more than I need for the dish because I snack on them 🙂

  2. GiGi Outubro 11, 2012 em 5:39 em #

    Sim, she is very likeable. I love cacciatore, my husband made a cacciatore with soy curls a few weeks ago. foi delicioso, but looks like he has some competition with that tofu.

Trackbacks / Pingbacks

  1. Couve-flor Hunter | O "V" Palavra - Abril 1, 2015

    […] spicy and full of flavor. Quando eu me tornei vegan, I reinventou a receita e usei tofu. Eu amei Tofu Cacciatore ainda mais. This time I’m making another change and making cauliflower […]

Site por Vegan Web Design


Contador fornecida pela Orange County gestão da propriedade